Emerald Salad

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	0 minutes
	Ready In	10 minutes

Ingredients

1	package	gelatin	lime
3/4	cup	water	hot
3/4	cup	cucumber	shredded, unpeeled
2	tablespoons	onion	grated
1	cup	cottage cheese	cream-style
1	cup	mayonnaise
1/3	cup	almonds	slivered, blanched
1	x	parsley leaves

Directions

Dissolve gelatin in hot water.

Chill until slighlty thick.

Combine cucumber and onion, drain well.

Add cottage cheese, mayonnaise, and almonds, fold into gelatin mixture.

Pour into an 8 inch square dish, chill until firm.

To serve, cut into squares, and garnish with endive.

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Member Review

Breakfast Loaves

This is a family favorite. Instead of loaves of bread I use Rhodes Dinner rolls (24) I cut each roll in half and roll it in dry pudding mix. The COOK and SERVE pudding works the best. I melt the brown sugar and butter together and pour over the top. I also use a bundt pan it looks beautiful served on a platter. YUM! Thanks for sharing.

Reviewed by fivecutekids

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